Cinnamon Syrup
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AUTHOR:
This syrup was created to serve with Cinnamon Pecan Bundt Cake.

YIELD: ABOUT 1½ CUPS (350 g)

INGREDIENTS

  • 100 grams granulated sugar (1/2 cup)
  • 100 grams light brown sugar (1/2 cup)
  • 10 grams cornstarch (1 Tablespoon)
  • ¼ teaspoon Vietnamese cinnamon
  • ⅛ teaspoon fine sea salt

  • 160 grams water (3/4 cup)
  • 3 cinnamon sticks

  • 15 grams butter (1 Tablespoon)

  • 385 gras = Total 13.5 ounces

INSTRUCTIONS
  1. RUB together both sugars, cornstarch, cinnamon, and salt.
  2. DRIZZLE dry ingredients into water in a sauce pan; whisk to blend.
  3. ADD cinnamon sticks.
  4. BRING to a boil and cook until slightly thickened.
  5. COVER, remove from heat, and let steep to infuse the cinnamon flavor, for 30 minutes.
  6. REMOVE cinnamon sticks.
  7. SWIRL in butter and serve warm.
  8. REFRIGERATE if making ahead, and warm in microwave or in a small sauce pan on stove, before serving.
Recipe Ancestry Notes:
Recipe developed by Shirl Gard.